Savoury egg muffins wrapped in bacon

Savoury egg muffins wrapped in bacon

  Want to whip up something quick and easy for breakfast? Well these savoury egg muffins come with the added benefit of cleaning your fridge out of leftovers!   Ingredients: 6 organic eggs Whatever you can find in the fridge (in this case leftover Bolognese sauce) Long good quality bacon rashers Instructions: Pre-heat oven to 180C. Line muffin tray with bacon rashers. Whisk eggs with other ingredients and fill up the bacon cups with the mixture. Bake for 20-30 mins, or until done. Enjoy!  ...
Savoury protein muffins

Savoury protein muffins

  To kick off Project Christmas Pudding Removal, I whipped up these high protein paleo muffins as a post workout recovery brekky. Very high in protein and delicious is the perfect combination for making amends for the holiday season’s naughties…   Ingredients: Makes 2 serves – one serve 4 muffins. (approx. 7.5 g protein/muffin) 2 whole eggs 3 egg whites 8 organic cherry tomatoes, quartered 1/4 red onion, cut fine 1 big slice of bacon, cut fine (30g pure whey protein – optional) salt, cayenne-, black- and white pepper to season   Instructions: Preheat oven to 185C. Brown the onions and bacon on a frying pan. Add in tomatoes and cook for a few minutes. Put aside to rest. Separate three egg whites into a bowl and add in two whole eggs (+ protein powder). Season and whisk thoroughly. Divide egg mix into 8 muffin cups, and add onion, bacon and tomato mix equally divided. Place muffin cups in the oven and cook for 20 minutes. Serve immediately and eat while hot....
Recipe for savoury egg muffins

Recipe for savoury egg muffins

These savoury egg muffins were a hit in the breakfast table – I thought I made enough for two meals, but the man ate them all at once! Not only are they quick and easy to make, they’re a great way of using the last leftovers of whatever meat you happen to have in the house! Recipe: Makes ~8 muffins.   Ingredients: 4 eggs 1/3 cup of any meat, cut small 1/2 onion 1 tomato salt, pepper and white pepper to taste   Instructions: Pre-heat oven to 180c. Cut meat, onion and tomato fine and cook and season on the pan. Divide into silicon muffin liners, filling them about 1/4-1/3 way up. Whisk 4 eggs quickly. Transfer into muffin liners, filling them 3/4 full. Bake for 15 minutes and serve with fresh avocado, tomato and carrot batons!...